St. Michael the Archangel (and Cookie)...decorating tutorial

No, wait. It all started with the designs from these felt dolls. Then, the sketch.

Today, I'm going to walk you through the making of the St. Michael cookie.
(You can see all of the saint cookies here.)

The cookie shape was made by combining a candy corn shape and the wings off of an angel cookie shape (upside-down). Place the cut-out shapes next to each other on the cookie sheet before baking and they will bake together to form one cookie. (I like to freeze the shapes for 5-10 minutes before baking to prevent spreading.)

Reserve some
of this piping consistency copper icing for adding details later.

Thin the copper icing with water, a bit at a time,
stirring with a silicone spatula, until it is the consistency of a
thick syrup. You'll want to drop a "ribbon" of icing back into the bowl
and have it disappear in a count of "one thousand one, one thousand
two." Four is too thick, one is too thin. Count of 2-3 is good. Cover
with a damp dishcloth and let sit for several minutes.

Stir gently with a silicone spatula to pop and large air bubbles that have formed. Pour into a squeeze bottles.

Flood the face portion of the cookies with the thinned
icing, using a toothpick to guide to the edges and to pop large air
bubbles.

Use #2 tips to outline the remainder of the cookie. Use yellow for the sleeves, dark grey for the hood, light grey for the body, and white for the wings.

Thin and flood the outlined areas as described above. (You can see that I flooded the wings and sleeves after piping the hair outline. Either way is ok.)

Let the cookies dry at least one hour.

Use a #2 tip to pipe the hair outline in brown icing. Reserve some of this icing for later.

Thin the brown icing as described above and flood in the hair outline.

Follow the same method for outlining and flooding the arms. Add piped detail on the hair, wings, and sleeves.

Use a #2 tip to pipe the sword handle with brown icing. Use another #2 tip to pipe the sword.

Use a #1 tip to pipe eyes and a mouth.

Let the cookies dry uncovered 6-8 hours, or overnight.

The next day, use a pink food coloring pen to add rosy cheeks. (Warning: do not try this until the icing is COMPLETELY dry.)

The cookie looks just like the saint card in the picture, don't ya think? ;)

Bridget! I LOVEEEEEEEEEEEEEEEEEEE these sooooo much! And I have angel envy. Is that possible, LOL! AWESOME cutter. I am going to dig through my bin. I better have that one or I am going to turn into one crazy Ebayer!

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Welcome to Bake at 350! I'm Bridget and I like all things sweet...especially cookie decorating. I hope you'll find some inspiration here. So, grab a chair (and a cookie) and let's get baking! [read more here >>]